MOLECULES
·
2016
·Vol. 21
·期 1
·97
·
IF 2.465
Chang-Wei Zhang,Cheng-Zhang Wang,Ran Tao
In this study, high performance liquid chromatography (HPLC), ultraviolet (UV), thermagravimetric analyzer (TGA), pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS), and scanning electron microscope (SEM) were used as measurement techniques, contents of chemical composition, pyrolytic products, thermal stability, morphological characterization ofGinkgo bilobaleaves (GBL) acted as the index, and physicochemical properties of GBL after enzymolysis based ultrasound extraction (EBUE) and Soxhlet extraction were studied. The detection results of chemical composition revealed that contents of general flavone, soluble protein, soluble total sugar and protein in the GBL declined significantly after EBUE, and contents of polyprenols and crude fat obviously reduced as well after Soxhlet extraction. Py-GC-MS results indicated that total GC contents of micromolecules with carbon less than 12 from 54.0% before EBUE decline to 8.34% after EBUE. Total GC contents of long-chain fatty acids with carbon less than 20 from 43.0% before EBUE reduced to 27.0% after Soxhlet extraction. Thermal stability results showed that GBL after Soxhlet extraction was easier to decompose than GBL before EBUE. SEM results illustrated that surface structure of GBL was damaged severely after EBUE, compared with GBL before EBUE, while organic solvent extraction had little influence on the morphological characterization of GBL after Soxhlet extraction compared with GBL after EBUE.Keywords:physicochemical properties;Ginkgo bilobaleaves;enzymolysis;ultrasound;Soxhlet extraction
研究领域:
植物化学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2017
·Vol. 11
·期 4
·1947-1958
·
IF 0.536
Zhao Zhenyu,Liu Pinghuai,Wang Shenglin,Ma Shasha
Ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE) were developed to extract flavonoids antioxidants from the root of Millettia speciosa ( Millettia speciosa Champ.). The optimal experimental parameters for antioxidant extraction from M. speciosa Champ. were measured using single-factor experimentation combined with response surface methodology (RSM). Final extraction rate (FER) of flavonoids assay was used to quantify antioxidant compounds. Then, 2,2ˊ-diphenyl-1-picryhydrazyl (DPPH) scavenging capacity, 2,2ˊ-azino-bis(3-ethylbenzothiazoline-6-sulphonicacid) (ABTS) scavenging capacity and ferric reducing antioxidant power (FRAP) were used to determine the antioxidant capacities of extract. Besides, UAE and MAE were compared with conventional Soxhlet extraction (CSE) and M. speciosa Champ. powders were observed by scanning electronic microscopy to analyze the damage of cell structure caused by different extraction methods. The results showed that UAE was the optimal extraction method to extract flavonoids compounds from M. speciosa Champ. and the optimized UAE conditions of flavonoids was as follows: ethanol, 80%, temperature, 40 °C and ultrasonic power, 500 W. This paper provided useful information to utilize the resource of Chinese herbal medicine and manifest the great antioxidant activities of M. speciosa Champ., and the optimized UAE conditions of flavonoids from M. speciosa Champ. could be used in industrial production.
研究领域:
植物化学
·
药用植物学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jian-Guo Zhang,Hao-Xiang Wu,Ai Zhang,Kiran Thakur,Fei Hu,Zhao-Jun Wei
This study compared the effects of ultrasound-assisted extraction (UE), Soxhlet extraction (SE), and steam distillation (SD) on volatile organic compounds (VOCs) and flavor profiles of Piper nigrum L. varieties (Vietnamese pepper, VP; Kampot pepper, KP; Dapo pepper, DP). Using electronic nose, GC–MS, and UPLC analyses, UE showed superior retention of VOC diversity and aromatic complexity, while SE maximized piperine retention (e.g., 4551.35 mg/100 g in VP). SD reduced inter-varietal flavor differences, homogenizing volatile characteristics. Despite methodological variations, key aromatic traits of pepper varieties remained distinguishable. KP processed via UE exhibited the highest terpene content (2503.22 mg/100 g), highlighting its aromatic potential. GC–MS data enabled accurate classification of extraction-based flavor profiles via orthogonal partial least squares discriminant analysis. Nine odorants were identified using odor activity value (OAV) and variable importance in projection (VIP). This study provides insight into method-driven flavor differentiation, VOC characterization, and guides strategies for pepper product development.
研究领域:
食品科学
·
植物化学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AATCC Journal of Research
·
2025
·
IF 1.2
Yanxia Xie,Weiqiang Zhang,Yaning Xu,Shuhan Zhao,Wenxuan Yin,Wenqiang Zhang,Xu Han,Hongmei Zuo,Lihua Zou
Polyethylene terephthalate (PET) fibers have been widely used in various industrial fields due to their excellent chemical and physical performance. However, there is still a crucial problem of the massive precipitation of oligomers from the interior to the surface of product, which results in decreased production efficiency and harm to human health. A quantitative characterization method for surface oligomers of PET fibers based on Soxhlet extraction was developed, with lower-temperature extraction, high accuracy, excellent extraction effect and wider operability. The extraction temperature (Toe) decreased by 30°C compared to the conventional extractant of tetrachloroethylene (Te-Ex), benefiting from the trichloroethylene (Tr-Ex) extractant. The pre-wash process with trichloroethylene could ideally remove oil impurities of about 0.09% but retain the surface oligomers on the fibers, endowing the method of with promising accuracy. PET staple fibers with various contents of surface oligomers were extracted with Tr-Ex, and the achieved contents (i.e. 0.320%/0.527%/0.876%) were similar to those with Te-Ex (i.e. 0.307%/0.516%/0.828%), and the contents with Tr-Ex were all slightly higher than those with Te-Ex, indicating that the extraction efficiency of Tr-Ex improved by ∼4.10% compared with that of Te-Ex. It was confirmed that Tr-Ex method has excellent accuracy compared with as the Te-Ex method and better extraction effect than the Te-Ex method; maybe possibly dipole–dipole interaction between trichloroethylene and oligomer molecules was responsible for the better effect. This quantitative characterization method has potential application in industrial online measurement of surface oligomers on PET fibers, films and related materials.
研究领域:
高分子科学
·
材料工程
·
分析化学
·
工业化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Nai-Chang Hou,Hui-Hui Gao,Zhao-Jie Qiu,Yan-Hong Deng,Ya-Ting Zhang,Zi-Cheng Yang,Ling-Biao Gu,Hua-Min Liu,Xin-Liang Zhu,Zhao Qin,Xue-De Wang
Safflower seed oil (SSO) is suitable for nutritional and pharmacological applications due to its high content of linoleic acid and polyphenols. The study aims to investigate the quality of SSO extracted using different extraction methods. In this study, solvent extraction (SE), cold pressing (CP), hot pressing (HP), and subcritical fluid extraction (SFE) by dimethyl ether (SDE), n- propane (SPE), and n -butane (SBE) were used to extract oil from SSO. The physicochemical indexes, bioactive compounds, and oxidative stability of SSO were analyzed and compared. In all samples, the main fatty acid found was linoleic acid, ranging from 76.1% to 79.49% of total fatty acids. SE dramatically improved phytosterol content (up to 311.8 mg/100 g) and yield (up to 23.1%) in SSO. The SFE oils had a higher oxidation induction time (4.28–4.38 h) and α-tocopherol content (580.1–643.7 mg/kg) than other oils (0.76–3.22 h and 451.5–511.7 mg/kg, respectively). In SSO samples, phenolics were particularly abundant in SDE oils. Trachelogenin was the most abundant in all samples. Compared to all the other oils, SFE oils had better oxidative stability, with almost the highest yield, and had higher linoleic acid content, phytosterols, and tocopherols. SFE is a promising processing technology in nutrient-rich SSO.
研究领域:
食品科学
·
药学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Journal of Cleaner Production
·
2019
·
IF 6.395
Kexin Hou,Meili Bao,Lu Wang,Hua Zhang,Lei Yang,Haitian Zhao,Zhenyu Wang
In this study, in order to simultaneously extract procyanidins and essential oil from pinecones of Pinus koraiensis , aqueous enzymatic pretreatment ionic liquid–lithium salt based microwave–assisted extraction (AEILLME) with a modified hydrodistillation concatenated Soxhlet extraction apparatus was proposed. 1-Butyl-3-methylimidazolium bromide solution was selected as extraction solvent , while LiCl and mixture of cellulase and pectinase (1:1, w/w) as additives by single factor experiment. Other parameters that affect the yield of target components were investigated and optimized by Plackett–Burman design and Box–Behnken design. The obtained optimal conditions were: microwave irradiation power 581.49 W, microwave irradiation time 15.95 min and liquid–solid ratio 11.91 mL/g. Under the optimized conditions, the predicted yields of oligomeric procyanidins, polymeric procyanidins and essential oil were 13.02, 32.19 and 7.76 mg/g, respectively. Analysis of chemical constituents in the essential oil was performed on gas chromatography–mass spectrometry and there was no significant difference on the components of essential oil obtained by proposed method and traditional methods. Ionic liquids were successfully recycled and reused, which could lower the process cost and being beneficial to industrial production. This study provides an approach with good prospects for the application in extracting active components from natural plant material.
研究领域:
化学工程
·
分析化学
·
植物化学
·
天然产物
·
提取技术
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Fei Hu,Ai Zhang,Zhong-Liang Ji,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Huajiao ( Zanthoxylum bungeanum Maxim. and Zanthoxylum armatum DC.) is a traditional Chinese spice with a unique flavor and taste. In this study, the extractions from four cultivars of Huajiao were prepared using steam distillation (SD), Soxhlet extraction (SE), and ultrasound-assisted extraction (UE), and the functional compounds were determined by ultra-performance liquid chromatography (UPLC), gas chromatography–mass spectrometry (GC–MS) and E -nose. The UE extract possessed the highest concentration of both scent components and numbing agents, meanwhile, it was more stable. The SD extracts showed a marked rise in acidic chemicals and the least concentration of volatile organic compounds and numbing agents. Sixteen important biomarkers were found using Variable Importance Projection (VIP) in the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, and twelve important odorants were chosen based on their Odor Activity Value (OAV). UE was deemed to a superior extraction method in preserving numb taste and aromatic scent. This study offered a valuable foundation for future research on the aroma differences of Huajiao , and it could function as a theoretical guideline for flavor extraction and subsequent seasoner processing.
研究领域:
食品科学
·
分析化学
·
风味化学
·
植物学
·
天然产物研究
·
食品加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）